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Guest
Guest
I'm planning on cooking a couple of 5lb turkey breast Friday. I'm planning on soaking them in brine overnight then smoking them at around 300 deg using either wild cherry or maple for the smoke, then using a meat slicer slicing it thin like deli meat for sandwiches. These breast have the skin on them and since it doesn't really matter what the skin turns out like should I cook them at a lower temp for a longer time. How long do you think it will take at 220 or at 300 deg. Do I need to spray them with apple juice since the skin will kind of baste the meat. Thanks for all the help from everyone on this site, what might be common knowledge to some is a totally new idea to others that's why I try to read and learn from each post, it's really helped. Used to I couldn't even spell WSM now I'm turning out edible stuff off of one.